Sweet Potato and Lentil Bread Recipe

1. 1. Cook the Sweet Potato:
      • Peel and chop the sweet potato into cubes. Boil in 350 ml of water until soft.
      • Drain the sweet potato, then mash it into a smooth puree with a hand blender. Measure out 300 ml of sweet potato puree and set aside.

1. 1. Prepare the Lentils:
      • Grind 160g of red lentils into a fine flour using a coffee grinder. Set aside.
   2. Make the Dough:
      • • In a large mixing bowl, combine the sweet potato puree, eggs, a pinch of salt, and 25 ml of olive oil. Stir in the ground lentils, baking powder, and apple cider vinegar.

       

      • Add 40g psyllium seeds and mix well. Let the dough rest for 5-10 minutes to thicken.
   3. Toast the Seeds:
      • • In a frying pan, toast 30g of pumpkin seeds and 30g of sunflower seeds for a few minutes until golden.

       

      • Add the toasted seeds and 1 teaspoon of dry garlic to the dough and mix well.
   4. Prepare the Loaf Pan:
      • • Grease a loaf pan with vegetable oil. Pour the dough into the prepared pan, leveling the top with a spatula.

       

      • Make a small incision along the top of the dough and drizzle with a little more vegetable oil.
      • Sprinkle the top with sesame seeds for extra flavor and texture.

1. Bake:
   • Preheat the oven to 190°C (375°F). Bake the bread for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
2. Cool and Serve:
   • • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

    

Serving Suggestions:

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